Condensed milk.



No. 787,0t4.

UNITED STATES Patented April 11, 1905. I

PATENT OFFICE.

SAMUEL RIDGWAY KENNEDY, OF PHILADELPHIA, PENNSYLVANIA, ASSIGNOR TO THEAMERICAN DAIRY PRODUCTS AND MANUFAC- TURING COMPANY, OF PHILADELPHIA,PENNSYLVANIA, A COR- CONDENSED, MILK.

SPECIFICATION forming part of Letters Patent No. 787,044, dated April11, 1905.

Application filed April 15, 1903. Serial No. 152,793.

To to whom it may concern:

Be it known that I, SAMUEL RIDewAY KEN- NEDY, a citizen of the UnitedStates, residing at Philadelphia, in the county of Philadelphia andState of Pennsylvania, have invented or discovered a new and usefularticle of Manufacture Consisting of a Product of Condensed Milk, ofwhich the following is aspecification.

My invention relates to evaporated or condensed milk or cream; and itconsists of a new and modified form of these articles possessing new andvaluable properties rendering them superior for most purposes for whichthey were formerly used and useful for other purposes to which the oldforms were not adapted.

My improved manufacture consists of evaporated or condensed milk orcream of a smooth unctuous consistency, free from grit or socalledsandiness, and having a much less proportion of sugar and salts than theordinary condensed milk.

The following is the most suitable process of manufacturing my improvedproduct at present known to me. 1

After pasteurizing the milk or cream or any admixture thereof which maybe desired, and which I shall hereinafter include under the generic nameof milk, is drawn into a vacuum-pan at about twenty-five to twenty-eightinches and evaporated down to between 11 to 27 Baum, according to theseason of the year, as known to those skilled in the art. It is then runinto cans or tanks and refrigerated to 32 or 33 'Fahrenheit. The roomshould be at about 32 Fahrenheit, which will make the milk about 33Fahrenheit, as it is best to not quite reach the freezing-point. At thistemperature the sugar of milk and salts will quickly crystallize by thesudden chill. The substance is now run into an ordinary sugarcentrifugal with perforated sides,which should be lined with some finefiltering material, such as cotton or linen cloth or similar fabrichaving a mesh fine enough to hold the crystals. I am at present usinggrass-linen. On operating the centrifugal the milk,water, butter-fats,albumen, casein, and albumose, together with a small portion of sugar ofmilk still in solution, will pass through the filter, leaving thecrystallized sugar of milk and salts on the surface. This concludes theprocess where the so-oalled evaporated cream is wanted. If thesuperheated goods are wanted, which are adapted to most of the purposesabove set forth, the sling, as the material that passes through thefilter is called, is now returned to the vacuum-pan and put under avacuum of twenty-seven inches dry or twentyfive inches Wet, whensuperheated air or live steam atone hundred pounds pressure is blown ina fine jet up through the mass until the vacuum reaches three andone-half to four inches, not lower, when the mass will thicken like acustard. Either the hot air or the steam may be used, but I am atpresent using steam. The steam is now shut off, water turned into thecondenser, and the pump started, pumping of? the odors of the high cookuntil the vacuum again reaches twenty-five to twentyeight inches. Onstarting the pump the mass will rise rapidly, yeast like, and to preventthe entrainment and consequent loss of milk a sharp concussion should begiven with air through the air-cock or butter-cup, which will break theentrainment. The condensed milk is now drawn into cooling-cans, beatenor aerated, and placed in refrigeration for not less than forty-eighthours, when it is ready for the market. This productis thick,smooth, andheavy, much thicker than ordinary condensed milk of the same degree ofcondensation, and it is extremely valuable in the making of ice-cream,in thickening milk and cream, instead of eggs in cakes andconfectionery, and for various uses in the arts. v

The product in its uncooked state, which I have termed evaporated cream,is also of an even, smooth, unctuous quality, entirely free from thecommon gritty or sandy feeling even when kept for a long time, and ithas a much fresher and more natural taste than ordinary condensed milk,in which the presence of the sugar and salts tends to give anundesirable sweetness and a taste sometimes described as burnt. Myproduct in both the cooked and uncooked forms is free from thisso-called burnt taste.

Having, as above, fully described my invention and the best method knownto me of preparing the same, what I claim, and desire to secure byLetters Patent, is

1. The above described article of manufacture consisting of acondensed-milk product of a smooth, unctuous quality and agreeabletaste, containing the usual elements of condensed milk except the sugarand salts SAMUEL RIDGWAY KENNEDY.

Witnesses:

R. C. SNYDER, JoI-IN DOLMAN.

